Osso Bucco Alla Milanese & Risotto Alla Milanese Saffron Risotto

Braising is to winter what barbecuing is to summer. When the temperature drops, we start to crave food which is slow cooked and full of flavour.

Winter warmers don’t get any better than the classic Italian comfort-food dish, osso bucco. Osso bucco means “bone with a hole” and is traditionally made with veal or beef shanks.

The best-known version of this dish is from Milan where it is usually served with saffron risotto and gremolata which is a mixture of finely-grated lemon peel, parsley and garlic.

Ingredients

(Serves 4)

Osso Bucco Alla Milanese
– 4 beef osso bucco shanks
– 2 celery sticks
– 2 carrots
– 2 brown onions
– 300g peeled tomatoes
– 2 bay leaves
– 2 glasses of white wine
– A little plain or corn flour
– Olive oil
– Salt

For the gremolata
– 2 cloves of garlic
– ½ bunch of Italian parsley
– ½ lemon rind
– Finely chop all together and sprinkle over the osso bucco just before serving.

Risotto Alla Milanese Saffron Risotto
– 120g butter
– 2 litres of vegetable stock (hot)
– 400g Carnaroli rice
– 60g Parmigiano Reggiano cheese, grated
– Brown onion, finely chopped
– 1g saffron threads
– Salt to taste

Method 
Osso Bucco Alla Milanese
1. Chop the carrots, celery, and onions into small cubes and fry with a little oil, stirring for 5-6 minutes over medium heat until softened. Place in a large oven tray.
2. Dust the osso bucco with flour and fry each piece in oil on low heat for a minute on each side. Place in the tray with the vegetables. Add the tomato, wine, and bay leaves, season with salt, and cover the tray tightly with baking paper and foil.
3. Place in a preheated oven at 170°C for 2.5 hours. Serve with the risotto (see below).
 
Risotto Alla Milanese Saffron Risotto
– Vegetable stock: In a small pot, combine one celery stick, one carrot, ½ brown onion, and some parsley stalks with 2L of water. Bring to a boil and simmer for 5 minutes.

– Risotto: Soak the saffron in 2 tablespoons of cold water. Place the onion with half of the butter in a saucepan and cook, stirring, over medium heat. When slightly browned, add rice and stir over low heat until translucent. Add stock one ladle at a time and continue stirring, gradually adding more stock as it is absorbed by the rice. When the rice is ready (approximately 18 minutes or so), remove from the stove, add the saffron, cheese, and remaining butter, stir well, add more stock if needed to achieve a creamy consistency (risotto should run to one side if you tip the plate on an angle), and serve immediately.